Set your oven to 325°F (160°C).

Trim any excess fat from the roast using a sharp knife.

Rub the roast with salt, pepper, and your preferred herbs and spices.

Heat olive oil in a Dutch oven over medium-high heat.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Add minced garlic to the pot and sauté for a minute.

Cover the pot and transfer it to the preheated oven.

Roast for 3-4 hours, or until the roast is tender and can be pulled apart with a fork.

Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare, or up to 195°F for extra tenderness.

Let the roast rest for at least 30 minutes before carving. This allows the juices to redistribute.

Slice the roast against the grain for tender slices.

Serve with roasted vegetables or mashed potatoes.

Slow Cooking Alternative: If you prefer, you can cook the roast in a slow cooker or Instant Pot for more convenience.

Resting the Roast: Ensure to rest the roast before slicing to maintain juiciness and tenderness.

Gravy Tip: Use the pan drippings with cornstarch and beef broth to create a rich homemade gravy.